» EXPRESS: What shortcuts work for holiday feasts? » PEPIN: When I do a chicken or a turkey, I make my own stock. But if you can find a good stock without too much junk in it, you can use that. For ...
Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-Minute Cassoulet that can be made for family or company on a weeknight. It's a meal in itself, but ...
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